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Thread Number: 32457
/ Tag: Recipes, Cooking Accessories
Steak with mayonnaise marinade |
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Post# 356422 7/21/2016 at 23:07 (2,828 days old) by electrolux137  (Los Angeles) |
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 ~ The other day Arlee sent me a link on a food web site that suggested using "mayonnaise as steak marinade. Add your favorite dry rub to the mayo or simply season with salt and pepper. It helps create a thick crust, sealing in flavor and giving optimal char. The mayo will suspend the spices, so they don’t fall off."
Well, I tried it tonight. I seasoned the mayo with a mixture of dry-rub seasonings and spices. The steaks were wonnn-der-full!
CLICK HERE TO GO TO electrolux137's LINK | ||
| Post# 356425 , Reply# 1 7/22/2016 at 00:43 (2,828 days old) by cb123 (Mobile, Al.) | ||
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Post# 356450 , Reply# 2 7/22/2016 at 12:35 (2,827 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640) |
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although I never put mayo on steak,  | ||
| Post# 356454 , Reply# 3 7/22/2016 at 14:11 (2,827 days old) by human (Pines of Carolina) | ||
Okay, I'm very much of a 'zero mayo' kind of guy. I pretty much hate the stuff, other than in coleslaw or carrot and raisin salad, so the very thought of putting mayo on a steak borders on being skin-crawlingly repugnant. But I have to admit that as unappetizing as the 'before' photo is, the subsequent 'after' photos look pretty tasty. I just have to wonder if it would work as well on a grill as in the oven because I never, ever, under any circumstances cook a steak in the oven, especially since I have a perfectly good gas grill just outside the kitchen door. Even when I lived in an apartment where gas and charcoal grills were illegal under local fire codes, I got a table top electric grill that was permissible under the regulations since it doesn't cook with an open flame (see link below). I still have that grill but now that I own a house with a built-in gas grill, I only use it when I want to cook something on the rotisserie.
CLICK HERE TO GO TO human's LINK | ||
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Post# 356458 , Reply# 4 7/22/2016 at 16:55 (2,827 days old) by electrolux137 (Los Angeles) |
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~ I am not particularly fond of mayo. I rarely use it on sandwiches, and I prefer to make potato salad with sour cream or whole-fat yogurt. But it really worked magic with the steaks.
I broiled them in the lower section of the oven. I prefer grilling them outside but it's such a hassle that I infrequently do it unless we're having dinner guests.
P.S.: John, that's a great idea for chicken breasts.
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| Post# 356521 , Reply# 5 7/24/2016 at 00:25 (2,826 days old) by cb123 (Mobile, Al.) | ||
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After reading the Sardinia report, I refuse to eat any more olive oil, even extra virgin cooled pressed, on account, that any and all bottled oil will, in fact, oxidize. And as we all know oxidation will destroy wherever an artery makes a right angle turn in the circulatory system, because the iron in our cells will react to its oxidizing, destructive presence. Then you'll have cholesterol upon more cholesterol building on top of itself trying to stop you from bleeding to death, which finally obstructs your blood flow causing, perhaps, a fatal heart attack. So any oil in a bottle, please, if you love yourself don't eat it...it will kill you if cancer or some kind of accident doesn't do it first! The people from Sardinia lived five to ten years longer then the mainlanders of both Italy and Greece, and their diet consisted mainly of fish, fruits, and vegetables and, Oh Yes, they called the mainlanders "Greasers." | ||
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